Orange Cream Fruit Dip

Fruit dipped in fruit dip is like candy to me.  This orange dip is good with every type of fruit I have tried it with - grapes, strawberries, nectarines, apples, pineapple, mango, etc . . . 

I like to add all my fruit to a bowl and top it with this dip and then stir it all together, so each piece of fruit is coated in dip.  Each bite is like heaven.

I created this dip around some Greek yogurt my friends at Chobani sent me.  Greek yogurt is one of my favorite ingredients to use.  It is so good for you and it's loaded with protein.  The vanilla flavor is delicious and I knew it would be perfect mixed with orange.  

This recipe makes a lot of dip, so be sure to buy a lot of fruit.  It is thick and creamy and the orange cream flavor is so light and refreshing.

I know you will love it and so will your whole family.

Orange Cream Fruit Dip

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (7 oz.) container marshmallow cream
1 (8 oz.) carton whipped cream cheese, room temp.
1/2 c. vanilla Greek yogurt (I used Chobani)
grated zest of one orange
1/2 tsp. orange bakery emulsion, opt.

Combine all ingredients and stir together until smooth.  Serve with fresh fruit.

Copycat Fritos Bean Dip

Let me start off by saying this copycat recipe tastes EXACTLY like the real thing.

I absolutely LOVE Frito bean dip.  I grew up eating it and I still eat it to this day.  With a can being $3 or more and small enough for one person to finish off in one sitting, I needed a better solution.

I checked out the ingredients on the back of the can and then I set out hoping to find a copycat with the same ingredients and that I did.  

You can make this homemade version for a fraction of the cost and get twice as much.  Think about it, a can of refried beans is less than $1, you probably already have the seasonings on hand and then the jar of jalapenos was under $2 and has enough to make 10 batches or so of bean dip.  That is like a 1/3 of the cost and you get double the amount.  Don't let the cayenne and jalapenos scare you, it is not spicy at all.   

You can have a batch of this made in 30 seconds.  Now, the only problem is practicing some serious self control knowing that I can make this is no-time-flat and that I almost always have the ingredients on hand.

As an added bonus, this recipe is much better for you than other dips with all the fiber and protein you will get from the beans.

Copycat Fritos Bean Dip

(Printable Recipe) or (Printable with Picture)

1 (16 oz.) can refried beans 

5 slices bottled jalapenos 

1 1/2 Tbl. brine from bottled jalapenos
1/2 tsp. salt

1/2 tsp. sugar

1/4 tsp. onion powder
1/4 + 1/8 tsp. paprika

1/8 tsp. garlic powder

1/8 tsp. cayenne pepper

Combine all ingredients in the food processor and process until smooth.  Cover and refrigerate until ready to serve.  Serve with Fritos or Doritos.

Jenn's Notes: I made this exactly as I typed it above and it is PERFECT.

slightly adapted from: Cookin' with Cyndi

Grandma's Ranch Dressing and Veggie Dip

This recipe has been passed down from my Grandma, to my Mom, to me and now to you!  I don't think a day in my young life went by without either my Grandma or my Mom having a jar of this in the fridge.  They would keep it in a large mason jar and I do the same thing.  With my Grandpa's two very LARGE gardens, there was never a shortage of vegetables to dip in this yummy dressing.  

Trust me, it is soooo good, it will make your kids want to eat their veggies!  I love to dip carrots and cucumbers in it.  I also love it drizzled over a salad or as a dip for potato chips.  Store-bought ranch dressing doesn't even compare.  This will keep, stored in the refrigerator, up until the expiration dates on the buttermilk and Mayo.  So, make sure to pay attention to those expiration dates.  It makes a lot, so feel free to cut the recipe in half.

Grandma's Ranch Dressing/Veggie Dip

From: Grandma Parker

(Printable Recipe) or (Printable with Picture)

1 c. buttermilk

1 quart Mayonnaise

1/2 tsp. onion salt

2 tsp. Accent

2 tsp. dried parsley flakes

1/2 tsp. salt

3/4 tsp. black pepper

1/2 tsp. garlic powder

Combine all ingredients and stir until smooth.  Taste and adjust seasonings, if needed.  Store, covered, in the refrigerator up until the buttermilk and Mayonnaise expires.

Green Chile and Corn Ranch Dip

This is my last minute dip for the Big Game.  It is a little different than the usual corn dip.  The twist is adding ranch dressing mix instead of taco seasoning.   

I'm snacking on it right now and it is delicious.

Are you excited to see Beyonce perform?  Is Destiny's Child going to surprise us? 

Who's going to win??????

Anyway, I gotta go.

Green Chile and Corn Ranch Dip

adapted from: Zu Haus at Home

(Printable Recipe) or (Printable with Picture)

2 (8 oz.) pkgs. cream cheese, room temperature
1/2 pkg. ranch dressing mix, or to taste
1 red bell pepper, finely chopped
1 (15.25 oz.) can whole kernel corn, drained
1 (4 oz.) can diced green chiles
2 Tbl. green onions, chopped
Fritos, tortilla chips or crackers, for serving

Stir together cream cheese and ranch dressing mix until smooth and fully combined.  Add the chopped bell pepper, corn, diced green chiles and chopped green onions and stir until well mixed.  Cover and refrigerate until ready to serve.  Serve with Fritos, tortilla chips or crackers.  

Jenn's Notes: I used 1/3 less fat cream cheese.  I cut the above recipe in half and it is perfect for two people. 

Out of This World Corn Dip Made a Little Lighter

This dip is dangerous.  It is the kind of dip that you can easily fill up on before you even get to your dinner entree.  It's the kind of dip where you find your hand uncontrollably picking up another corn chip without even thinking about it.  It's the kind of dip that two people won't have any problem finishing off the whole batch in two days.  Since it isn't spicy, you don't even have to stop between bites to take a sip of water.  It's creamy and cheesy with a burst of flavor in every bite and I loved it!

Out of This World Corn Dip Made a Little Lighter

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

1/3 c. light Mayonnaise
1/3 c. light sour cream

1 (11 oz.) can corn with peppers, well drained

1 (7 oz.) can diced green chiles

1 Tbl. finely chopped green onions

1/4 tsp. garlic powder, or to taste

1/2 tsp. taco seasoning, or to taste

pepper

1 c. Cheddar cheese, shredded

1 big bag corn chips, scoop kind

Combine mayo and sour cream.  Add the corn, green chiles, green onions, garlic powder, taco seasoning and pepper.  Stir together until well combined.  Last, stir in the shredded cheese.  Taste and adjust seasonings, if needed.  Cover with plastic wrap and chill for at least two hours (the longer the better).  Serve with corn chips.  Makes about 2 1/2 - 3 cups of dip.  

idea from: Inspired by Charm

Kelley's Fiesta Dip

This is another delicious recipe that is part of my review of Gooseberry Patch's Simple Shortcut Recipes

I made a half a batch of this dip, since there would only be two of us eating it.  I served it on some nachos on Thursday, ate it as a snack on Friday night and for lunch on Saturday.  It was delicious plain and on nachos.  I also think it would be good in a quesadilla or in a chicken enchilada.  Between the two of us, we finished it off in no time.  I guess you could say it was a hit with us!

It is super easy to throw together and it makes a lot, so it's the perfect dip to serve at a party.  The best part is you can make it a few days ahead of time, so no stressing last minute.  The recipe says to chill for at least 24 hours before serving, but I did eat some immediately after it was made and it tasted amazing.  The only difference I noticed after 24 hours of chilling was that it had thickened.  You can serve it cold or you could keep it in a small crockpot and serve it warm.  It was good cold, but I preferred it warm.  

Kelley's Fiesta Dip
adapted from: Simple Shortcut Recipes 
submitted by Kelley Nicholson
(Printable Recipe)

8 oz. pkg. cream cheese, softened
16 oz. container sour cream
11 oz. can sweet yellow and white corn, drained
15 oz. can black beans, drained and rinsed
10 oz. can diced tomatoes with green chiles, drained
1 1/2 Tbl. salsa seasoning mix (I used taco seasoning)
2 c. shredded sharp Cheddar cheese
tortilla chips


In a large bowl, mix all ingredients.  Cover; chill at least 24 hours before serving.  Serve with tortilla chips.  Serves 10-12.


Jenn's Notes: I used fat-free cream cheese, but full-fat sour cream.  I'm not sure what salsa seasoning is, so I just used taco seasoning.  This dip tasted amazing!  

Easiest Salsa Around {Blender Salsa}

This is my absolute FAVORITE salsa right now.  Ever since I first discovered it a few months ago, I have made a batch AT LEAST every other week, if not once a week - no lie.  It reminds me of salsa I have had at various restaurants.  I swear you will never buy store-bought salsa again. 

• I love it plain with chips
• I love it mixed with sour cream, cream cheese or Greek yogurt for a creamy dip 
• I love it served over any kind of taco, burrito, quesadilla, enchiladas, etc . . .
• I love it served over breakfast dishes.  Did you know that eggs and salsa taste great together?   

Since this EASY salsa uses canned tomatoes, you never have to worry about it tasting bad from un-ripened tomatoes and because you add fresh onions, cilantro and lime juice, it tastes like a fresh salsa.  All the ingredients are pureed together and it's not too spicy, so you can LOAD it on your chip, like me.

There are so many versions of this floating around the web, I combined a few and came up with the perfect version, according to my taste.

Now, I know salsa is like a chocolate chip cookie.  Every Single Person has their own opinion about how it should be.  That is what is so great about this recipe.  My version below is more of a mild version.  If you want it hotter, use original Rotel or add jalapenos.  If you want a few chunks, don't puree it as much, if you don't love cumin like I do, then add less.  You get the picture.  You really can do whatever you want with this recipe.  

EASIEST SALSA AROUND

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (14.5 oz.) can diced tomatoes, drained
1 (10 oz.) can mild Rotel, drained
1/4 med. onion
1 clove garlic, peeled 
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. cumin, or to taste
big handful on cilantro
juice of 1/2 lime

*Rotel (diced tomatoes and green chiles) is pretty spicy on its own (even the mild one), so depending on how spicy you want it, you can add 1/2 - 1 jalapeno.  I never add a jalapeno, but I add a small sprinkle of cayenne.

Add all the ingredients to a food processor or blender and process until it reaches desired consistency.  Taste and adjust as needed.  Store in mason jars in the refrigerator.  Makes enough to almost fill two 16 oz. mason jars.  (I use a food processor and I don't chop anything before hand, but if you are using a blender, you might want to roughly chop the onion and garlic to help it blend better).  

Knorr Classic Spinach Dip with Greek Yogurt

The original version of this dip is one of my all-time favorite dips ever.  It is irresistible.  I usually only let myself eat it a few times a year, because let's face it, it's not very good for you.  Luckily I found this recipe.  I seriously think this version with Greek yogurt tastes JUST LIKE the regular version.  I promise you will not miss the sour cream.  It is so good.

I have been experimenting with plain, non-fat yogurt A LOT lately.  I have been using it in place of sour cream in things like enchiladas, banana bread, Lemon Poppy Seed Muffins, my go-to cake mix recipe, Banana Cream Pie Cupcakes, Banana Streusel Bundt Cake, Gooey (with less) butter cake, Grilled Pimento Sandwich and so on and so on.  So far, I have loved it in every single thing I have tried it in, but especially in cakes.  Just think of how many calories you can save.  Have you ever read the back of the sour cream container?  Well don't, because it might scare you.

I have tried both regular non-fat plain yogurt and Greek non-fat plain yogurt.  The regular kind is cheaper, but it seems to be a little more runnier and the Greek kind is a little thicker and seems less watery.  The regular kind has worked fine for me in cakes, but as far as this dip, I would make sure to get the Greek kind.  

Classic Spinach Dip with Greek Yogurt

adapted from: Knorr
(Printable Recipe)

1 pkg. (10 oz.) fresh spinach, washed
     dried and chopped
16 oz. non-fat plain Greek Yogurt
1 c. light Mayonnaise
1 pkg. Knorr Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained
     and finely chopped, opt.
3 green onions, chopped, opt.

Combine all ingredients in medium bowl.  Chill for at least an hour.  Serve with your favorite dippers (vegetables, crackers or torn bread).  Makes 4 cups of dip.

Jenn's Notes: My favorite way to eat this is with torn pieces of French bread.  All Greek yogurt is not fat-free.  I accidentally bought one that was not, but it still had less than half the amount of fat as sour cream.